Recipes Included On This Page Hot and Cold Whisky Chili Granita Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Hot and Cold Whisky Chili Granita Recipe By : The Washington Post, February 18, 2009 Serving Size : 9 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup water 2 small fresh or dried chili peppers -- (2 to 4) chopped or crumbled 1/3 cup Scotch whisky -- (see Introduction) 20 ice cubes -- (20 to 30) plus more as needed Introduction This Dessert dish was inspired by a recipe in "Pain & Pleasure" (Gwynne Conlyn Publishing, 2008), but it is quite a bit simpler. Gastronomer Andreas Viestad describes it as being in between a drink and a dessert; it can be served as either. He offers it as a little something to "wake up" guests after a long dinner. The flavor of the granita depends a lot on which kinds of whisky and chili pepper you are using. A good malt whisky will lend a nice smoky flavor to the dish (but will also increase the cost). Viestad prefers piri-piri or bird’s-eye chili peppers, but have also used Thai, jalapeño and New Mexico varieties with good results. Using a chipotle pepper will lend a smoky malt whisky flavor even if you are using a cheaper type of whisky. He uses Scotch but says the dish is just as good with bourbon. Instructions Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor. Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Add 2 of the chopped or dried chili peppers, stirring to mix well. Turn off the heat and let cool to room temperature. Add the Scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold. Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl. Pulse to form a coarse, granular texture. Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture. Divide among the chilled tumblers; serve immediately. Makes 8 to 10 small servings. Recipe Source: From Gastronomer columnist Andreas Viestad. Contributed to the FareShare Gazette by Art; 3 March 2009. www.fareshare.net ---> I think Irish whiskey, such as Bushmill's, would work well here too and what the heck, you could even add some green food colouring for the 17th of March if you want to go completely berserk. <G> H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 7g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.